Processing device for marinating meat and operation method of processing device

Abstract

The invention discloses a processing device for marinating meat and an operation method of the processing device. Through cooperative use of a connecting rotating column, a third conveying column, a circular baffle, a first fixed seat, a second fixed seat and a third fixed seat, the processing device overcomes the problems that in an existing scheme, a fixing and separating operation of marinatedmeat is complex, and marinated meat cannot be fully heated during marinating. Through cooperative use of a first carrying seat, a second carrying seat, a third carrying seat, a supporting base and a first carrying plate, the supporting base and a fixing clamping column play a role in fixing and clamping, so that the stability of the marinated meat in the marinating process can be improved, and theproblem of low efficiency of a marinated meat transfer operation in the prior art is solved; and through cooperative use of the first carrying plate, a second carrying plate and a third carrying plate, the marinating quantity of the marinated meat can be effectively increased, the marinated meat can be distributed more uniformly, the marinating effect of the marinated meat is improved, and the problem of poor marinating effect caused by non-uniform distribution of the marinated meat in an existing scheme is solved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing device for marinating meat and an operating method thereof. Background technique [0002] Braised meat, also known as stewed vegetables, is a dish made by boiling the raw materials after preliminary processing and blanching in the prepared marinade. Generally, it can be divided into three categories: red stew, yellow stew, and white stew. According to the color of the brine, it can be divided into red brine and white brine. The characteristics of oil brine, the spicy ingredients contained in some spices added to the brine are mostly fat-soluble substances, that is to say, it is difficult to dissolve in water; Increasing the amount of oil in the brine will fully dissolve the aromatic substances in these spices, making the fragrance of the brine more intense. In addition, due to the increased oil content in the brine, a thicker oil layer can also be formed on t...

AI Technical Summary

Problems solved by technology

[0005] In one aspect disclosed by the embodiments of the present invention, through the coordinated use of the provided connecting rotating column, the third transmission column, the circular baffle, the first fixing seat, the second fixing seat and the third fixing seat, it is convenient to install the stewed meat and disassembly, to facilitate the marinating of stewed meat, the connecting rotating column is fixedly connected with the third transmission column through a circular baffle, and the connecting rotating column and the third transmitting column are engaged with the fixed column, so that the connecting rotating column and the third transmitting column It can be rotated through the fixed column, heated by the heating block, and fixed on the connecting rotating column through the first fixed seat, the second fixed seat and the third fixed seat, so as to facilitate the installation and separation of the stewed meat in sequence. The first fixed seat, the second fixed seat and the third fixed seat are arranged and distributed on the connecting rotating column from top to bottom, which can make the stewed meat be heated more fully and evenly during the marinating process, and overcome the fixation and separation of the stewed meat in the existing scheme The operation is complicated and the braised meat cannot be heated sufficiently;

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